At This Japanese Spot In Colaba, Vegetarian Food Speaks Volumes.

The first thing that drew me to Otoki was, quite honestly, not the food. It was the décor. I had passed by the restaurant more than once, and its clean lines had caught my attention. It was a proper Japanese spot, the kind you would expect to stumble upon in a quiet moment in a Ghibli film. Then came the Instagram reels. Curious, I looked up who was behind it all. 

That’s when I discovered Chef Mohit Singh. He brings global experience from a three-Michelin-starred restaurant, Kikunoi Honten in Kyoto, Indee in Bangkok, and Boury in Belgium. The sake programme has been led by Maia Laifungbam, a certified sake brewer in India. 

While his culinary resume was impressive, what got me through the front door was the promise of a menu that made space for vegetarians like me.

Even then, I’ll admit, I had my doubts. I had often found myself a bit close-lipped when it came to enjoying food as a vegetarian in many restaurants. I thought I would probably leave a little hungry. But Otoki surprised me!

Flavour Without Compromise

The vegetarian section was thoughtful, creative, and daring. One Nigiri stood out in particular: a pickled tomato and cream cheese pairing, sculpted so artfully it resembled a sliver of raw tuna. 

When asked about this intentionality, Singh says, “We’ve carefully designed our offerings so that about half of our dishes are vegetarian. This wasn’t just a business decision; it was inspired by our guests, many of whom prefer vegetarian options. Japanese cuisine traditionally leans heavily on seafood and meat, so creating a robust vegetarian menu was both a challenge and an exciting opportunity for me.”

“It pushed me to innovate and draw on my experiences from working in different restaurants. I experimented with flavours, ingredients, and techniques to develop vegetarian dishes that still capture the essence of Japanese cuisine. I’m proud to say that our menu now reflects this balance, allowing all our guests to enjoy authentic Japanese flavours, regardless of their dietary preferences,” he continues.

What I Ordered, And Loved

Apart from the Pickled Tomato Nigiri, the rest of the menu held its own just as confidently. A delicious serving of Edamame in truffle oil and Japanese mild salt started our meal, and from the Robata, the Vegetable Yaki with cauliflower puree and truffle oil came next, which I ate quite happily. 

The Kakiage roll with vegetable tempura and Yuzu Koshu was a delight, while the Shoyu Ramen with spinach, seaweed, and soy broth felt rich and soulful. What stood out most in all the dishes was the rich and unmistakable Umami. As to how he built that kind of depth in plant-based Japanese dishes, Chef Singh says, “First of all, just to make it clear, it is not just meat or seafood. The kelps and seaweeds are also packed with umami components, which are glutamates. Not only this, but mushrooms also have a very particular umami component, which is called guanylate.” 

He further explains, “At Otoki, we make our own dashi out of Kombu (Japanese sea kelp) and mixed vegetables or mushrooms. Making this dashi gives us very flavour-packed liquids which we use at different places on our menu.”

A Philosophy Rooted in Simplicity

Even with all this complexity on the palate, there’s restraint in the cooking. The dishes never feel overcrowded. Singh credits this to a simple guiding principle: “For anyone who is trying to be creative with plant-based cooking, I would advise that ingredients are the most important aspect of cooking.”

This is evident in something as seemingly simple as the grilled vegetable Robata, wherein each bite was anchored by the umami.

“My approach is to highlight the flavour of one or two key ingredients in each dish, which helps keep things simple and avoids unnecessary complexity. By focusing on elevating the main components, the flavours naturally complement and enhance the dish as a whole,” Singh says. 

Memory Meets Method

For every person, there is a dish that doesn’t just satiate the hunger but also leaves a lasting memory. When asked what first drew him to the kitchen, Singh mentions, “For me, it would be biryani, which inspired me to cook before I even tried sushi.”

And something vegetarian from his menu that he loves? “My favourite vegetarian dish on the menu will be our Veg Miso Ramen, the reason being having multiple components of Umami merged together to create Umami-rich broth and tare, which are then mixed together to be served as the base of the ramen,” he says. 

“For our first-time vegetarian visitors, I would recommend our roasted and pickled yellow bell peppers Nigiri with Shoga-Negi (ginger and scallion sauce),” he concludes.

And while the food may be grounded in Japanese minimalism, the kitchen’s playlist leans towards lively music. Chef Singh’s top picks are Le Festin by Camille (from Ratatouille), Uptown Funk by Bruno Mars, and Happy by Pharrell Williams.

ELLE Gourmet’s Verdict

I’ll say this: Otoki changed how I look at Japanese food as a vegetarian. For once, I didn’t feel like my vegetarian dishes were a side thought. The menu is confident, well-paced, and above all, intentional. 

If you’re a vegetarian and unsure whether to try it, go for it. You won’t just be accommodated, you’ll be delighted.

As I put down my chopsticks after that last bite of Pickled Tomato Nigiri, I realised: this wasn’t just a good vegetarian meal. It was just a good meal, period.